Pork belly with squid 'krassado' and squid ink mash



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Squid ink mash

The pork for this dish takes several days to make, so prepare accordingly. Mix together the salt, cinnamon, cloves, garlic, thyme and peppercorns, then use this to coat the pork belly, rubbing it in and ensuring the meat is completely covered. Place in a tray in the fridge and leave to cure for 6 hours, turning the meat every 2 hours to ensure an even cure
After 6 hours, preheat an oven to 85°C. Rub off the salt mixture and pat dry. Place in a deep pan and pour over enough duck fat to just cover the meat. Leave to cook for 6 hours (or ideally overnight) until very tender
Carefully lift the pork out of the duck fat and press between 2 baking trays with weights on top. Leave in the fridge to cool and set for several hours – you will finish off cooking the pork just before serving
For the krassado, score a criss-cross pattern into the squid and cut into bite-sized pieces. Preheat an oven to 170°C/gas mark 3 and place a large saucepan over a medium heat. Place the tomato paste onto a baking tray, drizzle over a little olive oil then place in the oven to cook and dry out for 15 minutes (ensure it doesn’t burn)
Meanwhile, add a dash of olive oil to the saucepan and cook the shallots and garlic until sweet and lightly golden. Add the chopped tomatoes, thyme and spices, cook for a minute or 2, then drain any excess fat from the pan. Add the dried-out tomato paste and vinegar, then simmer for 30 minutes until the vinegar has heavily reduced into a glaze
Add the squid, allow any excess water to evaporate, then add the wine and stock. Season, then bring to a gentle simmer and leave to cook until the squid is tender (around 1 hour)
While the stew simmers, prepare the squid ink mash. Place the mashed potato, butter and milk in a saucepan and warm through, ensuring they are very well mixed. Season, then add enough squid ink to turn the mixture black. At this point, you can either serve the mash as is, or mix in the proespuma hot, pass the mixture through a sieve and charge in an espuma gun. Either way, keep warm until ready to serve
When ready to serve, cut the pressed pork belly into neat rectangles and render the fat from the skin in a hot pan. Flip the pork belly, then finish off the skin under a hot grill until very crisp. Meanwhile, ensure the squid ink mash is hot and the squid is very tender
To plate, place pieces of pork belly in the base of a bowl. Spoon the squid krassado around the pork belly pieces, then add spoonfuls of mash (or pipe the foam, if using an espuma gun) in between. Garnish with the pickled caper leaves and fennel fronds, then serve immediately
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